Gosht Seviyan Biryani is a lost recipe of India. Chef Pankaj Bhadouria shares the recipe of this Lucknowi delicacy.
Preparation Time
10-15 Min
Cooking Time
60 Min
Meal Type
main course
Difficulty
MEDIUM
For Gosht Seviyan Biryani
650 gms mutton
1 cup curd
1/2 cup sliced onions
1 tbsp garlic paste
1 tbsp ginger paste
2 black cardamoms
5 green cardamoms
5-6 cloves
1 cinnamon stick
water as required
salt to taste
4-5 tbsp desi ghee
1 cup sliced onions
1 tbsp ginger paste
1 tbsp garlic paste
2-3 split green chillies
500 gms vermicelli
1 tbsp garam masala powder
8-10 mint leaves
1-2 tbsp saffron water
1 tsp screw pine water
fried onion for garnish
mint leaves for garnish
In a pressure cooker, add mutton, curd, sliced onions, garlic paste, ginger paste, black cardamom, green cardamom, cloves, cinnamon stick, water, salt and mix.
Pressure cook the mutton on high flame for the first whistle. Then turn the flame to low for 40 mins or until the mutton cooks.
Once the cooker cools down separate the yakhni and mutton pieces.
Heat ghee in a pot, add sliced onions and saute till golden brown.
Add garlic paste, ginger paste, slit green chillies, vermicelli and saute again.
Once seviyan turns red, add in the mutton and saute for 2 min. Add garam masala powder and mix again.
Filter the yakhni and add to the pot. Cover the pot and let the seviyan cook.
Add mint leaves, saffron soaked in screw-pine water. Cover this for 10 mins.
Fluff up the biryani and serve hot garnished with fried onions and mint leaves.
Gosht Seviyan Biryani is a pulao made with mutton and seviyan (Vermicelli) cooked in spices. Biryani is generally made with rice, but this biryani is made with seviyan instead of rice.
The tender and succulent mutton pieces, the soft seviyan and aromatic spices combine beautifully to give this biryani a unique texture and incomparable flavour.
Gosht Seviyan Biryani is deliciously addictive.
